Parsnip-Carrot Soup

Recipe Ingredients

2 teaspoons	10ml	Olive oil
2 teaspoons	10ml	Chopped garlic
1 cup	62g / 2.2oz	Chopped onions
1/2 lb	227g / 8oz	Carrots - sliced
1/2 lb	227g / 8oz	Parsnips - sliced
1		Chicken stock
3/4 cup	177ml	Half-and-half
2 tablespoons	30ml	Chopped fresh parsley
		Chopped chives - to taste
		Crumbled crisped bacon - for garnish

Recipe Instructions

In a medium pot heat oil. Add garlic and onion and cook until softened, about 5 minutes. Then add the carrots, parsnips, and chicken stock. Bring to a boil, reduce heat and simmer for 40 minutes. Remove from heat and puree with a hand blender or place in a blender or food processor and puree until smooth. Add the half-and-half, parsley, and chives. When ready to serve, ladle into bowls and garnish with bacon.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2203 broadcast 10-17-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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